Ingredients
For the Roasted Chicken
1/4 cup Neutral Oil, such as safflower or canola
5 Garlic Cloves, minced
1 tbsp. Ground Coriander
1 1/2 tsp. Ground Sweet Paprika
1 tsp. Ground Cumin
1 tsp. Dried Oregano
1/2 tsp. Granulated Onion
1/4 cup Chopped Cilantro
2 tbsp. Lemon Juice, plus wedges for serving
2 lbs. Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
Kosher Salt and Black Pepper
For the Yogurt Sauce
1/2 cup plain Greek Yogurt
1/4 cup plus 2 tbsp. Mayonnaise
1 tbsp. Distilled White Vinegar
3/4 tsp. Granulated Sugar
A big pinch of Granulated Garlic
A big pinch of Granulated Onion
Kosher Salt and Black Pepper
To Serve:
1 small head of Iceberg Lettuce, shredded
2 medium Tomatoes, diced
Warm Pita Bread
Hot Sauce (optional)
Instructions
Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano, and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to coat evenly.
Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic, and granulated onion; season with salt and pepper, then mix well; set aside.
Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce, and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.
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